Farm and Garden

King Country Chronicle, Volume IV, Issue 285, 13 August 1910, Page 3

Farm and Garden

BACON CURING FOR FARMERS

The practical experience of a successful farmer with pigs, is thus submitted upon bacon curing:—A pig at about six or seven months old should wiegh about 120Jbs, and is the best baconer. I have never found big, fat pigs, weighing say, 2001bs, profitable, as they are to coarse for the trade; nice light handy weights are always the best. For breed, it would be hard to beat the Berkshire. In scalding a young pig, say IOOIbs or under, two parts boiling water and one part cold will ensure a good scald, and for a pig 1201bs or more three parts boiling water and one part cold. I have cured bacon only during the winter months in the following manner: —After killing, let the pig hang overnight, and cure the next day. If the intention is to roll the bacon, saw the pig into two equal sides, and remove the ribs, shoulder blade, and ham bones. If the bacon is not to be rolled, and the pig should weigh over IOOIbs, remove the ribs (which can be used fresh or salted), cut off the ham, which should be round, and cut off the shoulders straight across. If the pig is a large one, say 1501bs, remove the shoulder blade, as it is somewhat difficult to cure. Salting: For pig 1201bs, use about Slbs or lObls of salt, 2.\ ounces salt - petre, 1 Jibs sugar, 2 ounces ground allspice. Mix these well, and thoroughly rub into the meat. I use a trough made of two-inch deal, 18 inches wide at the bottom, two feet wide at top, three feet three inches long, and one foot 10 inches deep, inside measurement; this I find excellent for Jong sides. Sprinkle a fair quantity of the salt mixture in the bottom of the trough, and place the sides in, downward. Seven days after placing in trough, remove sides, and sprinkle a little of the salt mixture over them and replace in trough, but be careful to reverse the position by placing the side that was at first on the top now at the bottom of the trough, and the bottom one at the top. Repeat this process on the fourteenth day, and .at the end of the third week remove from the trough. In a pan of water, wash away all surplus salt from the sides, and hang up to dry for a day. lam a believer in dry salting, but always allow the brine that accumulates in the trough to remain there until the bacon is cured. _

A day or two after the bacon is taken from the trough is the best time for rolling. I regard the rolling of bacon as anything but a success unless it is done thoroughly tight and solid. Only the best cord should be used. The smoking of bacon is most important. There is no necessity for the average farmer to build an elaborate smokehouse. The smokehouse should not be covered too closely, a as draught is necessary for effective smoking.